As for me, it'll be BISO chicken breasts. I *might* make Gordon Hamersley's version with lemon, garlic, shallots, and parsley and lemony roasted potatoes; I might do something else with orange juice and Israeli couscous as the starch. Still not sure.

Personally I would go with the Gordon Hamersley's version after reading your description of it...I love the flavor of lemon especially with chicken and potatoes. It is one of the reasons why I often crave Greek Style Chicken and Potatoes. Mmm.

Thanks again everyone! Dinner was amazing, as usual. Started with a great pink grapefruit cocktail then switched to some really good wine. Started with the steak tartare and the had the wonderful spring onion and asparagus risotto. I nibbled on my husbands chicken livers and son's veal meatball pizza-so good!!

Not being a dessert person I skipped it but then they surprised me this! We all shared and it was quite good. Fun was had by all!!

A couple of rump steaks are defrosting as we speak. There's most of a bag of mixed salad leaves still left from last night. And a bag of watercress. And there's still about half the garlic loaf we bought on the way home from Edinburgh - lovely soft white bread inside a crisp crust, studded with whole roasted cloves of garlic - just fab.

Well now I am hungry, Harters from reading of your foo-ventures up North!

Seems you dined quite well with the Mrs. on your trip. Especially liked your meal at Kitchin, and that lamb for two at Martin Wishart. Sigh.... hope to get back to Edinburgh one day, and will keep those places on the list for there.

Must go see about some brunch'ish food now that you have me all peckish.

It's rainy and gloomy, so dinner will be either spaghetti with my favorite meatballs, or lasagna with Italian sausage and a parmesan bechamel instead of ricotta. And we have some different lettuces in the garden that have been there all winter, so they're kind of bitter. I wonder if they would be good candidates for cooking like greens, instead of eating in salad? There's a little spinach, lots of a mesclun mix, and some kale. We've done the kale and spinach together with bacon and onions, but haven't tried cooking the lettuce.

To regular ground chuck, I add finely minced garlic and onion, oregano, basil and marjoram, a handful of well-crushed saltines, and an egg, and some freshly ground pepper. Mix it all up, brown in a skillet, and finish cooking in the sauce.

It's not anything special, I know, but I learned this recipe in Home Ec class back in the late 60's, and it's been my go-to meatball for spaghetti ever since. I've done breadcrumbs and milk, dry crumbs, oatmeal...still like this the best.

Lamb neck fillet braised in red wine, and beef stock-starting with a sofrito and adding roseamary and bay leaf. Planning on straining the sauce at the end and reducing.Soft polenta and savoy cabbage to accompany the lamb.

It needs to be cooked slowly like shank.I'm starting at 180c for 20 mins then 130 for 2 hrs.I'm in the UK and got it from a supermarket not sure about supermarkets in the US but assume any half decent butcher will stock it.

And even at a great specialty butcher - I NEVER see lamb neck here in the USA - at least my part (SEA).

I have challenged my butcher-slash-charcuterie guys Rain Shadow Meats (they make there own patés and mortadella, among other offerings and all their meats are farm-sourced, pasture/humanely raised, etc.) to get me some lamb neck - and for a reasonable price... that throwdown was just last week while discussing the samples they will give for The Butler Did It! Food Tours, so we shall see what occurs.

Iether I irritated them asking for too much sampling while on the tour, or it was all cool, and I can pick up a lamb neck later this week:)! I would love to make a spring stew with tiny peas and asparagus in it....

The idea of the lamb infused sauce poured over soft polenta is making me drool. I sound like a broken record, I know, but I truely do love lamb and don't get the opportunity nearly enough to enjoy it lately. I have heard of lamb's neck but never have tried it...heard it was supposed to be (when cooked low and slow) and outstanding cut of the lamb that is not often eaten here in the States.

In the UK, we would differentiate between "lamb neck" and "lamb neck fillet". The former is very fatty, usually on the bone, and would need very long cooking (and I don't like it). The latter is a much leaner (although not lean) fillet cut that can easily be roasted as well as braised - and just about works for quick cooked kebabs.

Thanks Harters - I am glad that you informed me of the distinction between the two! I don't think I would like lamb neck too much, then. :-) I will be sure to ask for the lamb neck fillet vs. just the lamb's neck if I get a chance to get that cut.